Recipe for Chinese Grilled Duck Breasts with Fried Rice

1. The night before, make your rice (if you don’t have leftover). Slash the skin of the duck breasts without hitting meat and then salt them, placing the duck on a rack over a baking sheet overnight in the fridge. 
2. Preheat your sous vide cooker to 130°F. Season your duck breasts with the Chinese Five Spice and fresh pepper. Place them into Ziploc bags and remove as much air as possible before submerging them in the water. Cook for 45 minutes.
3. Make some homemade sweet-soy sauce by combining the soy sauce with the brown sugar. Bring the mixture to a simmer or a low boil for about 5 minutes or until it has thickened to the consistency of maple syrup. Remove from heat.
4. Before you get going with the main event, prepare all of the ingredients for your fried rice as things will get moving quickly. Chop anything that needs it, whisk the eggs, and measure the ingredients needed. 
5. Preheat a wok and the infrared sear station side burner on your grill. 
6. Start by cooking the onion until it begins to get fragrant, then add the garlic, cooking for another moment or two. Add the veggies.
7. Once the veggies begin to cook through, add the eggs, and scramble them. 
8. When the eggs are cooked, add the rice, toasting it a little. Move the rice up the sides of the wok and drop in the sambal, frying it up a little before mixing it with the rice. 
9. Add the bean sprouts, giving the wok a good toss or two to make sure everything is nice and combined. Then drizzle with a few tablespoons of the sweet soy mixture and giving it another great toss. Set aside and keep warm. 
10. Carefully, using tongs and heat resistant gloves, move the sear station cooking grids into the upright position if you are using a Prestige or Prestige PRO gas barbecue. Allow it to preheat on high while you fetch the duck breasts from the sous vide cooker.
11. Remove the duck from the water and pat dry with paper towels. Grill them over direct high heat – preferably using the sear station, however, this can also be done on the main cooking grids, preheated to 500°F+, or a cast-iron frying pan preheated to high. Cook the duck breasts skin side down for at least 3 to 5 minutes or until very crisp. Beware of flareups from the fat. Once the skin side is crisp, flip the duck and sear the backside until just colored, 30 seconds to 1 minute. 
12. Rest the duck for at least 5 minutes before slicing and serving on a bed of fried rice. Top with a drizzle of the sweet soy mixture.

This recipe for Chinese Grilled Duck Breasts with Fried Rice is sweet and simple. Using the grill ensures that you have delicious results and perfectly crispy duck breasts. Using the wok outside also means that you can get to energetically tossing without worrying about making a mess on your floor. Do you have the wok-hay? Tell us about your favorite grill-wok adventures, share your pictures, recipes, and stories on our social pages like Facebook and Instagram using the hashtags #NapoleonEats and #NapoleonGrills.

Happy Grilling!